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Black garlic risotto

Name: Black garlic risotto
Cook time: 20 min
Yield: 2

with mushrooms and pistachio gremolata

Ready in around 20 mins

RECIPE FACT:

Black garlic is a type of fermented garlic that undergoes the Maillard reaction, a complex chemical process that occurs between amino acids and reducing sugars. This reaction gives black garlic its characteristic dark colour, soft texture and sweet taste.

Nutritional Info:

Energy: 2943kj (704Kcal)
Protein: 33g
Carbohydrate: 67g
sugars: 4g
Fat, total: 30g
saturated: 10g
Sodium: 1083mg
Contains: Milk, Pistachios, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

BOIL THE KETTLE.
1. TO COOK THE MUSHROOMS:

Finely slice the mushroom. Place a non-stick frying pan over a medium heat with a drizzle of oil. Once hot, add the mushrooms and cook for 3-4 mins then remove from the heat and cover to keep warm.
2. TO COOK THE RISOTTO:

Empty the seasoned arborio rice into a pot with 1 ½ cups of boiling water from the kettle. Bring back up to the boil over a medium-high heat. Once the rice is boiling, place a lid on the pot, reduce the heat to low and cook for 10-12 mins or until the rice is al dente. Add the mushrooms and peas then stir to combine. Pour in the black garlic sauce, season with salt and pepper, stir and cook for 1-2 mins.
TO SERVE:

Spoon the black garlic risotto into bowls and dollop with pistachio gremolata. Sprinkle with vegetarian Parmesan cheese and finish with a handful of rocket drizzled with olive oil.